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Breakfast pumpkin sponge cake recipe

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Ingredients

Adjust Servings:
1 Egg
½ cup canned Pumpkin
¼ cup low-fat or non-dairy Milk
2 packets of Stevia Powder
2 tablespoons of Oat Flour
2 tablespoons of Coconut Flour
½ teaspoon of ground Cinnamon
¼ teaspoon of Baking Powder
Maple Syrup (optional)
Coconut cooking spray

Breakfast pumpkin sponge cake recipe

  • Serves 2
  • Medium

Ingredients

Directions

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Steps

1
Done

In a medium bowl, whisk 1 large egg, ½ cup canned pumpkin and ¼ cup low-fat milk or non-dairy milk.

2
Done

Whisk in 2 packets of stevia, 2 tablespoons each of oat flour and coconut flour, ½ teaspoon ground cinnamon and ¼ teaspoon baking powder until smooth. Mist a 1 cup heat proof ramekin with coconut oil cooking spray.

3
Done

Add batter to ramekin and bake at 350 degrees for 35 to 40 minutes, until center is cooked through. Invert on to a plate. If desired drizzle with pure maple syrup.

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